Quesadilla- Indian style and made with homemade wheat crepes…
One of my favorite Mexican dishes is Quesadilla- the crunchy and grilled tortilla along with cheese and the chicken filling, together it’s a delicious dish.
I made Indian style Quesadilla by making chicken filling seasoned with Indian spices and stuffed the filling between wheat crepes and grilled them till crispy. It tasted yummy.
Indian Style Quesadilla- Using Wheat Crepes
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For marinating Chicken
- Chicken breasts, diced- 2
- Chili powder- ½ tsp
- Fennel powder- ½ tsp
- Coriander powder- 1 tsp
- Garam Masala- ½ tsp
- Salt- a few pinches
For making Chicken Filling
- Oil- 1 tbsp
- Onion, chopped- 2
- Tomatoes, chopped- 2
- Red pepper, chopped- 1
- Garam masala- ½ tsp
- Coriander powder- 1 tsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
For making Wheat Crepes
- Wheat flour- 2 cups
- Water- enough to make a smooth batter
- Salt- 2 pinches
Other ingredients
- Cheddar or Mixed Cheese
Instructions
- In a bowl, combine all the above mentioned ingredients for marinating chicken.
- Place a saucepan over medium heat, add the marinated chicken and cook covered till chicken has cooked well and the water has dried off. At this point, you could even add 1 tbsp oil and stir fry the chicken till golden brown. Keep aside the chicken.
- Place a wide cooking pan over medium heat. Add oil.
- Add onion, season with salt and saute till translucent.
- Add tomatoes, cook covered till tomatoes are mashed up.
- Add red pepper, cook for a few minutes.
- Add garam masala, coriander powder and salt to taste, combine well.
- Add cooked chicken, combine well and cook for a couple of minutes.
- Add chopped cilantro, combine well.
- Remove the pan from the heat and keep covered.
Making Wheat crepes
- In a blender, add wheat flour and enough water and grind to a smooth batter.
- Pour the batter into a bowl, add salt and combine well.
- Place a non-stick cooking pan over medium heat, grease with non-stick cooking spray.
- While pouring the batter, remove the pan from the heat.
- Pour one large spoonful of batter onto the pan, using the back of the spoon spread the batter into round shape.
- Place the pan over the heat and let bottom side turn golden.
- Flip it over and let the other side cook and golden brown blisters form.
- Remove the wheat crepe from the pan. Keep aside on a platter.
Making Quesadilla
- Place a wheat crepe on a plate. Evenly spread the prepared chicken filling over the crepe, spread cheese over the chicken filling. Top with another wheat crepe, press it down.
- Place the stuffed crepes on a panini maker or grill and grill till the cheese has melted.
- If you don't have a panini maker: Place the stuffed crepes on a non-stick pan at low heat, cover with the lid and cook till the cheese melts and crepes turn slightly crispy.
- Cut into wedges and serve warm along with sour cream, salsa etc.
